2. Melt the butter in a deep, heavy,
medium sized saucepan over medium-high heat. Add mushrooms and shallots and
sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or
two and let the mushrooms cook in their own juices before adding the butter).
Add the rice and stir to combine.

3. Add wine, bring to a boil, and reduce
liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time,
stirring enough to keep the rice from sticking to the edges of the pan. Stir
the rice almost constantly — stirring sloughs off the starch from the rice,
making the creamy sauce you're looking for in a risotto. Wait until the stock
is almost completely absorbed before adding the next 1/2 cup. This process will
take about 25 minutes. The rice should be just cooked and slightly chewy.

4. Stir in the Parmesan cheese and season
to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Pass the baked squash through a ricer or mash well. When cooled, add beaten eggs and seasonings and mix well. Sift flour into squash mixture and stir until well incorporated. Add enough flour to make a light sticky batter. Chill at least one hour.Set a pot of salted water to boil. Brown butter in another pan and add fresh sage leaves toward the end. Turn butter off until gnudi is ready. When water boils, drop gnudi into gently boiling water with a small spoon. When the gnudi floats, scoop out of water, drain and add to hot butter. Let coat gnudi and plate. Top with grated cheese.Enjoy!

I presented this burger for CBC's Weekend Morning Show with host Terry MacLeod. Have fun with how you do your burgers. This is topped with a soft egg, Pineapple Thoren and served on a toasted naan bread with Dijon Mustard and a yoghurt tahini sauce.

Enjoy!

Halal Beef and Lamb Burgers (Halal Beef and ground lamb are available at Millad’s on Notre Dame)

Mix all ingredients well and form into patties at desired size. Freeze or prepare for the BBQ. Enjoy with your favourite toppings. Today’s will be options of yoghurt tahini sauce, pineapple chutney, Dijon mustard, and soft fried or poached egg, served on toasted Naan bread.

Heat oil in pot over medium high heat and add mustard seeds. When the seeds begin to pop, add the chopped onion, chilies, curry leaves and coconut. Cook until onions are soft and translucent. Add pineapple, brown sugar, vinegar, turmeric and salt. Cook until much of the liquid has evaporated. I often add an additional drizzle of coconut oil for taste.